1/2 clight muscavdo sugar (110g)sub light brown sugar
1/2 cextra fine granulated sugar (110g)
1/2 tspground cinnamon
1 tsp vanilla bean pastesub with vanilla extract
1large egg, lightly beaten
4cfresh or frozen peaches, diced
10oz peach preserves (homemade or store bought)
2tspvanilla bean pastesub vanilla extract
2tsp lemon juice
gluten free crust and crumble
preheat the oven to 375F | 190C. line a 9X13 pan with parchment paper, leaving a 1-2" overhang on the long sides of the pan.
combine the flours, sugar, baking powder and cinnamon powder in a food processor. pulse to combine.add the cold, cubed unsalted butter into the food processor. pulse until the texture resembles wet sand. scrape the sides of the processor as needed. pour contents into a mixing bowl.
in a separate small bowl, whisk together the egg and vanilla bean paste.pour the egg mixture into the mixing bowl with the flour/butter mixture. using your hands or a spatula, combine the ingredients together until a crumb like dough is formed. place the bowl in the fridge to chill while preparing the peach filling.
combine fresh or frozen peaches, peach preserves, cornstarch, vanilla bean paste and lemon juice in a medium sauce pan. stir well to combine. cook the peach mixture down over medium heat. continue to stir and heat until the jam dissolves Into the peaches, about 6-8 minutes.
aseemble the bars
remove the chilled dough from the fridge. roughly measure out 2/3 of the dough. starting along the corners and edges, working towards the center, evenly press dough into the pan.
pour slightly cooled peach filling on top of the press in crust. crumble the remaining crust dough evenly over the peach filling. make sure to over most of the peach filling evenly. some filling will still show through. this is fine.
bake at 375 F for 40 -45 minutes. the top should be golden with bubbling fruit filling. the edges may have some caramelized spots.
remove from the oven to cool on a cooling rack for at least 30-60 minutes. bars can be served from the pan or removed using the parchment overhangs. the bars may need additional cooling time to keep their shape after cutting into pieces.
bars can be stored in an air tight container at room temperature (1-2 days) or in the fridge (3-4 days).serve warm with a scoop of ice cream, at room temperature with fresh whipped cream or straight from the fridge (my favorite way!)